National Republican., 1887-12-17
TURKEY CARVING.
A Pew Plain Rules to Accomplish a
Difipult Feat
tGood Housekeeping.

tGood Housekeepiugl
Put the fork In firmly as far rs IL will go
across the middle Of the breast bone, and II
the whole bird Is to be carved do not re-
move 1t until the breast is separated from
the back.
Opinions vary as to which should be re-
moved first, the wing or the leg, but 1t Is
cafe to follow this general rule: II the wing
be 30 long or the bird be trussed 10 such
way that the end OF the wing comes close to
theihlgh, remove the wing first, aud then
1t will not be in the way when removing
the second joint.
Cut through the flesh on the top OF the
shoulder, work The point OF the knife into
the JOINT and press 1t outward. and when
the ioiut separates cut through the flesh
close to the body, but do not take any OF
tie breast with the wing. Then cut
through the skin between the thigh or
second Joint and the body. Bend the leg
over with the knife and the joint will be
disclosed, Cut through the flesh from
above down toward the tail, aud II the
joint does not separate easily turn the
knife and cut from the tail toward the
Joint. Make clean cut, not jagged one,
and leave generous portion OF the meat
on the side bone. Then remove the wing
and second Joint on the other side.
Shave Off the breast In thin slices, begin-
ming Just above the wing and slanting
slightly from the front OF the breast bone
down toward the wing. BE careful to take
portion OF crisp outside on the edge OF
each slice. The knife must have q very
keen edge to enable you to do this neatly
BY cutting In this slanting direction the
meat is cut across the grain instead OF with
the grain, as is the case when the cuts are
parallel with the breast bone.
After the breast is carved cut across the
crisp skin near the neck and below the
breas in order to reach the stufilng. Insert
the point OF the knife at the front Of the
breast bone, turn back the wish bone, and
separate It, Press the point OF the knife
through the cartilage at each side OF the
front Of the breast bone, separating the col
lar bones from the breast. Tip the body
slightly, clip the kuiie under the end OF the
shoulder blade ut lies close to the back
bone, not quite half way down from the
neck and turn IL over toward the wing
joint. Repeat this process on the OPP
pos,te side. Cut across the thin
iibe, or through the cartilage which divides
the ribs, on each side, separating the breast
hone from the back. Lay the breast bone to
one SIDE and now remove the bone from It.
Take the stufilng from the back. Turn the
back over, place the knife midway lust be-
low the ribs and with the fork lift up the
tail end, separating the back from the upper
part of the body. Place the fork In the
middle OF the back bone aud cut close to the
back bone from one end to the other on each
side. freeing the side bone.
1t 10 not often necessary to cut up the
whole body OF the turkey, and even II the
meat Ill be needed, 1t can be taken of
without diejointipg the bones. After the
hresst is sliced and the wish bone removed
(Which some child Is always sure to want),
tip the bird over slightly and with thu
point OF the knife remove the oyster lyini
In the hollow Of the side bone, aud also
the small portions OF the dark meat found
on the lower end Of the side bone. Th,
pope's nose is choice bit relishet
By many. Then remove the fork ant
divide the wings at the joints; If the druu
sticks were not taken off at first, separate
them from the second joint. Cut of thu
Feet from the second joint of the winl
and also from the thigh, as these, whe!
large, are more than one person requires
ard II is inconvenient to have so larg
bones on ores plate. II no preference
expressed, help equally to both light an
0aik meat and stufling.